Bangus a la Pobre

Level up dinner with this quick and easy Bangus a la Pobre recipe! Fried to golden perfection and topped with a tangy and savory sauce, onions, and crispy garlic, it’s a full-flavored dish that’s perfect with steamed rice.

bangus a la pobre with onions and crispy garlic on a sizzling plate

A la Pobre, which literally translates to “poor man’s” in Spanish, is a type of cooking where meat, chicken, or fish are prepared in copious amounts of garlic and oil. In this bangus version, milkfish fillets are dredged in flour, fried until golden and crisp, and topped with a tangy and savory bistek-style sauce, onions, and crispy garlic.

bangus fillets, flour, onion rings, calamansi, soy sauce, fried garlic

As its name suggests, this Bangus a la Pobre is a simple dish made with relatively inexpensive ingredients, most of which you probably already have on hand.

  • Garlic– the fried bits add flavor and crunch; the infused oil also enhances the flavor
  • Milkfish– the recipe uses boneless fillets for ease of eating but other cuts would work
  • Flour– coats the fish for extra crispiness
  • Calamansi juice– if unavailable, substitute lemon or lime juice
  • Butter– adds creaminess
  • Soy sauce– adds umami flavor
  • Oyster sauce– adds a savory and slightly sweet taste
  • Brown sugar– balances the flavors with a hint of sweetness
  • Onion rings– use as garnish and to add a touch of freshness
mixing calamansi juice, soy sauce, oyster sauce, and sugar in a bowl
  • Garlic– the fried bits add flavor and crunch; the infused oil also enhances the flavor
  • Milkfish– the recipe uses boneless fillets for ease of eating but other cuts would work
  • Flour– coats the fish for extra crispiness
  • Calamansi juice– if unavailable, substitute lemon or lime juice
  • Butter– adds creaminess
  • Soy sauce– adds umami flavor
  • Oyster sauce– adds a savory and slightly sweet taste
  • Brown sugar– balances the flavors with a hint of sweetness
  • Onion rings– use as garnish and to add a touch of freshness
coating milkfish fillets with flour and frying in a pan

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